“Eggs in Tomato Sauce” recipe: “Eggs al Funghetto”

“Eggs in Tomato Sauce” recipe: “Eggs al Funghetto”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

Total Cost: UK/£ 2,13*

Cost/portion: UK/£ 0, 53*

Utensils you will need


One paring knife
One chef knife
One chopping board
One kitchen towel
One pestle and mortar
One 4lt sauce pan
One large frying pan
One kitchen timer

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions.

Recipe Rating

  • (1 Rating)

Ingredients

  • White onion - 150gr

  • Parsley sprigs - 30gr

  • Black pepper corns - 2gr

  • Eggs - 6 (large)

  • Water - 3lt

  • Extra Virgin Olive Oil - 50gr

  • Salt - a pinch

  • Hot water - 150ml

  • Tomato passata - 500ml

  • Salt - 2gr

Instructions

  • 1.
    Mincing onions and parsley and crushing the black pepper

    • White onion - 150gr
    • Parsley sprigs - 30gr
    • Black pepper corns - 2gr

      With a paring knife, clean the onion’s roots, peel off the tunics and halve it, then chop it into a fine brunoise (step 1 - pic. A). Set aside.
      Thoroughly wash the parsley and dry them with a kitchen towel delicately, then separate the stalks from the leaves (step 1 - pic. B). Set aside the stalks and finely mince the leaves with a chef knife.
      Finely crush the black pepper corns with pestle and mortar (step 1 - pic. C). Set aside.

      Note about cutting the onion into brunoise

      With a paring knife, chop off the tip of the onion. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2 millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the onion together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Boiling the eggs

    • Eggs - 6 (large)
    • Water - 3lt

      Put the saucepan with the water on a high heat and let it come to the boil.
      Eggs should not be kept in the fridge, and to prevent the shelves from braking, you could put them into hot water (60º - 65ºC) while waiting for the water to boil.
      When ready, put the eggs into boiling water and let them cook for 8 minutes (a kitchen timer will help): the yolk will be cooked but still soft (step2 - pic.).

  • 3.
    Sweating the onions with parsley stalks

    • The onions’ brunoise
    • The parsley stalks
    • Extra Virgin Olive Oil - 50gr
    • Salt - a pinch
    • Hot water - 150ml

      Put the frying pan on a low heat with the extra virgin olive oil, the onions and the parsley stalks. Season with salt, stir evenly and let the onions sweat for about 15 minutes (step 3 - pic. A). Then take the parsley stalks out and add 150ml of hot water (step 3 - pic. B).
      Let it cook again for 10 minutes, so the onions will dissolve almost completely.

  • 4.
    Chilling and halving the eggs

    • The boiled eggs

      After 8 minutes, take the saucepan away from the heat and put it under running water to get rid of the hot water gradually. Then put the eggs in a bowl with cold water and let them chill completely(step 4 - pic. A).
      Crack the egg shelves, wet the chef knife with water and halve the eggs(step 4 - pic. B). Set aside.

  • 5.
    Cooking the tomato passata and adding the minced parsley

    • The frying onions
    • Tomato passata - 500ml
    • Salt - 2gr
    • The minced parsley leaves - half of it [part 1 of 2]

      Add the tomato passata to the frying pan and set the heat to a medium high power. Season with 2gr of salt, stir evenly and let it reduce for about 10 - 12 minutes (step 5 - pic. A).
      Add half of the minced parsley and stir evenly (step 5 - pic. B).

  • 6.
    Adding the halved eggs

    • The sauce
    • The halved eggs
    • The minced parsley leaves - half of it [part 2 of 2]

      Add the halved eggs to the sauce facing up, let them warm up for 3 or 4 minutes on a medium heat shaking gently the frying pan from time to time.
      Sprinkle the rest of the parsley on top and serve immediately (step 6 - pic.).

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Instructions

  • 1.
    Mincing onions and parsley and crushing the black pepper

    • White onion - 150gr
    • Parsley sprigs - 30gr
    • Black pepper corns - 2gr

      With a paring knife, clean the onion’s roots, peel off the tunics and halve it, then chop it into a fine brunoise (step 1 - pic. A). Set aside.
      Thoroughly wash the parsley and dry them with a kitchen towel delicately, then separate the stalks from the leaves (step 1 - pic. B). Set aside the stalks and finely mince the leaves with a chef knife.
      Finely crush the black pepper corns with pestle and mortar (step 1 - pic. C). Set aside.

      Note about cutting the onion into brunoise

      With a paring knife, chop off the tip of the onion. Clean the roots, halve it and peel off the tunics. Put each half facing down on a chopping board. With either the paring knife or the tip of the chef knife, make vertical cuts - 2 millimeters apart from each other - driving the tip of the knife as close to the roots as possible. Hold the onion together with one hand’s fingers, get the chef knife and with a fulcrum movement complete the mincing with narrow cuts.

  • 2.
    Boiling the eggs

    • Eggs - 6 (large)
    • Water - 3lt

      Put the saucepan with the water on a high heat and let it come to the boil.
      Eggs should not be kept in the fridge, and to prevent the shelves from braking, you could put them into hot water (60º - 65ºC) while waiting for the water to boil.
      When ready, put the eggs into boiling water and let them cook for 8 minutes (a kitchen timer will help): the yolk will be cooked but still soft (step2 - pic.).

  • 3.
    Sweating the onions with parsley stalks

    • The onions’ brunoise
    • The parsley stalks
    • Extra Virgin Olive Oil - 50gr
    • Salt - a pinch
    • Hot water - 150ml

      Put the frying pan on a low heat with the extra virgin olive oil, the onions and the parsley stalks. Season with salt, stir evenly and let the onions sweat for about 15 minutes (step 3 - pic. A). Then take the parsley stalks out and add 150ml of hot water (step 3 - pic. B).
      Let it cook again for 10 minutes, so the onions will dissolve almost completely.

  • 4.
    Chilling and halving the eggs

    • The boiled eggs

      After 8 minutes, take the saucepan away from the heat and put it under running water to get rid of the hot water gradually. Then put the eggs in a bowl with cold water and let them chill completely(step 4 - pic. A).
      Crack the egg shelves, wet the chef knife with water and halve the eggs(step 4 - pic. B). Set aside.

  • 5.
    Cooking the tomato passata and adding the minced parsley

    • The frying onions
    • Tomato passata - 500ml
    • Salt - 2gr
    • The minced parsley leaves - half of it [part 1 of 2]

      Add the tomato passata to the frying pan and set the heat to a medium high power. Season with 2gr of salt, stir evenly and let it reduce for about 10 - 12 minutes (step 5 - pic. A).
      Add half of the minced parsley and stir evenly (step 5 - pic. B).

  • 6.
    Adding the halved eggs

    • The sauce
    • The halved eggs
    • The minced parsley leaves - half of it [part 2 of 2]

      Add the halved eggs to the sauce facing up, let them warm up for 3 or 4 minutes on a medium heat shaking gently the frying pan from time to time.
      Sprinkle the rest of the parsley on top and serve immediately (step 6 - pic.).

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“Eggs in Tomato Sauce” recipe: “Eggs al Funghetto”
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